Plant-based burger patties are a source of bioaccessible iron and zinc by Jonas Pospiech, Johanita Kruger, Jan Frank

Subjects: “…Plant-based meat alternatives…”
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Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions by Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-Francois Hocquette

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Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu

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The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality by Arshia Shireen, Amanda J. Wright

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Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland by Karen Barmettler, Silja Waser, Roger Stephan

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